Name: Aloo Tondli Chi Bhaji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Ivy Gourd, tondli/tindora, ends trimmed, slit into 4 vertical strips; 1 large Potato, peeled and sliced vertically to match the gourd; 1 medium Onion, finely sliced; 2 tbsp Cooking Oil, neutral oil; ½ tsp Mustard Seeds, rai; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1 tsp Goda Masala, or garam masala if goda is unavailable; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the cooking oil in a kadai over medium heat. Add the mustard seeds and let them splutter.
Add the sliced onions and fry for 2-3 minutes until they soften and turn translucent.
2–3 min
Add the vertically sliced ivy gourd (tondli) and potato strips. Mix well with the onions.
Sprinkle turmeric powder, red chilli powder, goda masala, and salt. Toss the vegetables so the spices are evenly distributed.
Cover the kadai with a tight lid. Cook on low heat for 10-12 minutes. The vegetables will cook in their own steam. Stir once or twice in between.
10–12 min
Check if the potatoes and tondli are tender. If they are slightly dry, sprinkle a few drops of water, cover, and cook for 2 more minutes.
Once fully cooked, remove the lid and stir-fry on medium heat for 1 minute to ensure the sabzi is perfectly dry.
1 min
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Soft potatoes complementing the unique, slightly crunchy and snappy bite of the ivy gourd, all coated in earthy spices.

Getting it right

Tip

Slicing both the potatoes and the ivy gourd in the exact same long, vertical shape ensures they cook evenly in the same amount of time and look appealing.

What to serve it with

An excellent, non-messy dry vegetable for lunchboxes. Tastes brilliant with hot Chapatis.

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Ingredients